Black garlic is made by heating garlic over the course of a few weeks/months, producing some compounds of the Maillard reaction and giving the iconic, slightly sweet flavour.
Black garlic is believed to originate from Korea, where it was eaten mostly for its health benefits. Now, it is popular globally and enjoyed as an alternative to regular garlic.
What’s the difference between regular garlic and black garlic?
Black garlic is popular because it is a healthier alternative to regular garlic, and the flavour profile is slightly different. It is made by heating regular garlic bulbs until they are black. The process of heating the garlic changes the chemistry of the cloves, making them sweeter and less harsh. If you want to increase the amount of antioxidants in your diet, black garlic is the way to go. Black garlic produces two to three times the quantity of antioxidants when compared to raw garlic and contains no sulfur compounds.
Where to use Black Garlic?
Black garlic can be used in a variety of dishes, such as salads, sauces, and baked goods. It can be used as a seasoning for meats and vegetables.
- In seasonings: Black garlic seasoning adds a subtle sweetness and umami taste – whether used in meat rubs or to coat roast potatoes, we’d recommend adding Plant-Ex’s Black Garlic Powder into your seasoning blends.
- In meats: Want to reduce the amount of sodium but boost the flavour profile of your meats? Black garlic is a very good option.
- Dressings and Sauces: A little goes a long way – use black garlic extract in your salad dressings our sauces to make your product more flavoursome.
- Black garlic also goes well with roasted vegetables such as potatoes, carrots, onions, mushrooms, tomatoes and eggplants.
- It can be used in pasta dishes such as spaghetti or lasagna.
Plant-Ex likes to keep ahead of trends, so in 2019 our NPD Teams created a few black garlic products, including an extract powder and a flavour.